White Fruit Cake
From Kentucky receipt book, 1903
Serves 12
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 142. The excerpt below is the record exactly as published.
White Fruit Cake. Three coffee cups of granulated sugar, 5 coffee cups flour, 1 cupful butter, cupful sweet milk, I14 pounds blanched almonds^ 1 pound citron, 2 cupfuls grated cocoanut, whites of 12 eggs, 1 tea- spoonful cream of tartar, % teaspoonful soda. Flour fruit, using from that of cake. Mix as usual, and put in a greased and floured mold. Walnut Cake. Two coffee cupfuls granulated sugar, 4 cupfuls flour, 1 cupful butter, 1 teacupful sweet inilk, 4 eggs beaten separately, 2 teaspoon- fuls baking powder. Bake in 3 layers. Filling for Cake. Two heaping pints brown sugar, 1 pint walnut meats, 1 dessert- spoonful butter. Dissolve sugar with a little cold water, add the but- ter and cook slowly 25 minutes. When it strings add the chopped walnut meats. Beat till cold and spread on the cake. Doughnuts. Eggs, 2 yolks, 1 white, 1% scant cupfuls granulated sugar, % cups buttermilk, i^^ teaspoonful soda
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